🥑 🥚
This creamy Avocado Egg Salad is a fresh, healthy, and protein-packed meal that’s perfect for lunch, breakfast, or a light dinner. Made with ripe avocados, hard-boiled eggs, crisp red onion, fresh herbs, and a touch of lime, it’s ready in just 15 minutes!
🛒 Ingredients
- 4 large eggs, hard-boiled and peeled
- 2 ripe avocados, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 green onion, thinly sliced
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon olive oil (optional, for extra creaminess)
- ½ teaspoon paprika
- ¼ teaspoon chili flakes (optional)
- Salt and black pepper, to taste
👩🍳 Instructions
- Place the eggs in boiling water and cook for 10–12 minutes. Cool in ice water, peel, and cut into quarters.
- Dice the avocados and place them in a large mixing bowl.
- Add the red onion, green onion, chopped cilantro, lime juice, olive oil (if using), paprika, salt, and pepper.
- Gently toss everything together, lightly mashing a few avocado pieces to create a creamy dressing.
- Carefully fold in the quartered eggs, keeping them mostly intact.
- Sprinkle with extra paprika, chili flakes, and fresh herbs before serving.
🍽️ Serving Suggestions
- 🥖 On toasted sourdough or whole-grain bread
- 🥬 Wrapped in lettuce leaves
- 🥙 Stuffed into pita bread
- 🥗 Served over mixed greens
- 🥔 Alongside roasted potatoes or grilled vegetables
💡 Tips
- Use ripe but firm avocados for the best texture.
- Add diced cucumber or cherry tomatoes for extra freshness.
- For a spicy kick, mix in a little jalapeño or your favorite hot sauce.
- Enjoy immediately, or refrigerate for up to 1 day with plastic wrap pressed directly onto the salad to help prevent browning.
📊 Nutrition (Per Serving, serves 4)
- 🔥 Calories: ~250
- 🥚 Protein: 10g
- 🥑 Fat: 21g
- 🌾 Carbohydrates: 8g
- 🌿 Fiber: 5g
A simple, creamy, and flavorful salad that’s loaded with healthy fats and protein—perfect for a quick, satisfying meal! 🥑🥚✨